New Recipes
Pithla / Chickpea flour (Besan ) Curry
Pithla / Chickpea flour (Besan ) Curry is traditional recipe from Maharashtra made with Chickpea flour or Besan. The chickpea flour is cooked with oil, mustard seeds, cumin seeds, ginger garlic, green chili, curry leaves , spices, yogurt and water till it becomes semi solid. The gluten free pithla is best when served straight from the pan with rice or bhakri or roti and salald and pickle. To make it vegan skip adding yogurt and add lemon juice to make it sour. Pithla is a very regular dish made at every Maharashtrian household. It has become popular all over due to its amazing taste. There are many popular joints or road style restaurants In Maharashtra selling pithla. Pithla is a very good and healthy option whenever you are out of vegetables at home. Variations in pithla can be made by cooking chickpea flour with onions, or spinach,or spring onions,or cucumber or capsicum.
Friends do try this yummy and delicious recipe and share your feed back with me.
Khao dilse, khilao dilse aur banao dilse….
Pithla / Chickpea flour (Besan ) Curry
Pithla / Chickpea flour (Besan ) Curry is traditional recipe from Maharashtra made with Chickpea flour or Besan. The chickpea flour is cooked with oil, mustard seeds, cumin seeds, ginger garlic, green chili, curry leaves , spices, yogurt and water till it becomes semi solid. The gluten free pithla is best when served straight from the pan with rice or bhakri or roti and salald and pickle. To make it vegan skip adding yogurt and add lemon juice to make it sour. Pithla is a very regular dish made at every Maharashtrian household. It has become popular all over due to its amazing taste. There are many popular joints or road style restaurants In Maharashtra selling pithla. Pithla is a very good and healthy option whenever you are out of vegetables at home. Variations in pithla can be made by cooking chickpea flour with onions, or spinach,or spring onions,or cucumber or capsicum.
Servings: 2 people
Calories: 239kcal
Equipment
- bowl
- whisk
- spoon
- Heavy bottom pot with lid
- spatula
Ingredients
chickpea flour batter
- 1/2 cup chickpea flour besan
- 1/2 cup yogurt dahi/ curd (to make vegan use water and lemon juice for sourness)
- 1/2 cup water
Making Pithla
- 1 tbsp oil
- 1/4 tsp mustard seeds rai
- 1/4 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1 green chili chopped or more if need extra spicy
- 10 curry leaves
- 1 tsp ginger garlic paste optional
- 1/4 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1 cup water or more or less to adjust the consistency of pithla as needed
- 2 tbsp coriander washed and chopped
- salt to taste
Instructions
chickpea flour batter
- Add chick pea flour, yogurt in a bowl. Mix well with a help of a hand whisk or spoon. Now gradually add water and mix with a whisk or spoon and make a lump free batter. Keep it aside. (I prefer making the batter ahead to make the pithla as it is then easier to make a lump free and smooth pithla).
Making Pithla
- Heat oil in a pot on medium heat. Add mustard seeds and cumin seeds. When they crackle add curry leaves and asafoetida. Saute.
- Add ginger garlic paste. (At this stage you an also add chopped onions to make kanda or spinach or spring onions or cucumber as per your choice, cover and let the veggies cook).
- Add turmeric powder, red chili powder and mix well.
- Add water and salt.
- Bring the mixture to boil on high heat.
- Lower the heat after the mixture starts to boil. Now add the prepared chick pea flour batter and stir continuously with a whisk or spoon to prevent getting lumps and sticking at the bottom of the pan.
- Keep the heat low to medium and stir the mixture continuously. The mixture will start to get thicken after five minutes. Lower the heat cover and cook the mixture for 7-8 minutes stirring in between.
- The mixture is cooked. Add chopped coriander.
- Mix well. The pithla is ready.
- Serve the pithla / chickpea flour (besan) curry straight from the pan with rice or jowar bhakri, salad, pickle or garlic chutney.
- Mix little amount of pithla ti rice, mix and eat for every bite.
Nutrition
Calories: 239kcal | Carbohydrates: 24g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 153mg | Potassium: 473mg | Fiber: 5g | Sugar: 7g | Vitamin A: 679IU | Vitamin C: 115mg | Calcium: 147mg | Iron: 3mg
Kadhai Paneer
Kadhai Paneer is a popular Indian paneer curry served in the restaurant. The Paneer along with capsicum and onions is cooked in a onion tomato based gravy with freshly ground spices known as kadhai masala. The freshly ground spices makes it aromatic, spicy and flavorful. Kadhai is a type of Indian wok . Since traditionally the curry is made in the wok it is known as Kadhai paneer. Kadhai paneer tastes best when served with roti/ naan/ paratha/ tandoori roti/ roomali roti or rice. Now a days restaurant often serve this kadhai paneer in small mini kadhai (wok).
I had added dried fenugreek leaves (kasuri methi) while making kadhai masala. Addition of fenugreek leaves gives a very nice aroma and taste to the masala. The masala can be roasted in big batch and stored in an airtight container. The masala can be sprinkled on raita or it even enhances taste of rice dished such as pulao when added to it. The kadhai masala is what gives a unique and different taste to the curry.
You can also add another vegetables such as mushrooms or baby corn in the curry.
Different curry on the blog:
Methi Malai Matar (Fenugreek And Peas Curry With Cream)
Paneer Bhurji/Spicy Crumbled Cottage Cheese
Friends do try the recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Kadhai Paneer
Kadhai Paneer is a popular Indian paneer curry served in the restaurant. The Paneer along with capsicum and onions is cooked in a onion tomato based gravy with freshly ground spices known as kadhai masala. The freshly ground spices makes it aromatic, spicy and flavorful. Kadhai is a type of Indian wok . Since traditionally the curry is made in the wok it is known as Kadhai paneer. Kadhai paneer tastes best when served with roti/ naan/ paratha/ tandoori roti/ roomali roti or rice. Now a days restaurant often serve this kadhai paneer in small mini kadhai (wok).
Servings: 4 people
Calories: 506kcal
Equipment
- small pan
- spatula
- mixer grinder
- heavy bottom pan with lid
- spoon
- knife
- flat pan
Ingredients
Kadhai Masala Mix (use 2tbsp of masala for this curry and rest masala can be stored in an airtight container)
- 1 tbsp coriander seeds dhania, I had used coriander powder since I didn't had the coriander seeds.
- 1/2 tbsp cumin seeds jeera
- 1/2 tbsp fennel seeds saunf
- 1/2 tbsp pepper corn mari, kali mirch
- 4 dry red chili suki lal mirch
- 1 bay leaf tej patta
- 2 cloves laung
- 1 inch cinnamon taj
- 2 cardamom pod elaichi
- 1 tbsp dry fenugreek leaves kasuri methi
Making gravy with vegetables and paneer
- 3 tbsp oil
- 1/2 tbsp butter
- 2 medium onion finely chopped or crushed in a chopper
- 4 medium tomatoes crushed or pureed
- 4 tbsp cashew nut paste (Soak the around 1/4 cup cashew nut in warm water for 20 minutes and then grind it into a smooth paste using little water)
- 1 tsp ginger garlic paste
- 1 tsp sugar
- 1 tbsp dry fenugreek leaves kasuri methi
- 1/2 onion cube or petal removed
- 1/2 green capsicum cubed
- 1/2 red capsicum cubed
- 350 g paneer cubed
- 1 tsp red chili powder
- 2 tbsp prepared kadhai mix
- 1.5 cup water or as per the consistency needed
- salt to taste
Instructions
To make spice mix
- Dry roast the spices on medium heat in a pan – cumin seeds, fennel seeds, pepper corns, cloves, cinnamon, bay leaf, dry red chilies .
- Cook until aromatic and golden.
- Add dry fenugreek leaves (kasuri methi). Roast for half minute on medium heat.
- Lower the heat and add coriander powder. (If you have coriander seeds then add them in place of powder in the first step).
- Roast for half minute on low heat. Remove from heat and let the spices cool.
- Transfer cool spices in the mixer grinder and grind into a fine powder. (We will use only 2 tbsp of spice mix for the recipe. The remaining spice mix can be stored in an air tight container and used for another time or I like to sprinkle some on it in raita or making pulao)
Making gravy with vegetables and paneer
- (I forgot to take the pic of first step). Heat 2 tbsp oil in a pan. Add 1 tsp butter to it. Add finely chopped or crushed onions and saute on medium heat till translucent and soft. Add ginger garlic paste and saute till raw smell of ginger garlic goes away. Add crushed tomatoes .
- Mix well.
- Cover and cook on medium heat for 7-8 minutes till they soften.
- Remove the lid and cook further 5-7 minutes on high heat till the water evaporates stirring continuously. The water is dried after 7 minutes.
- Add spices – red chili powder, 2 tbsp of prepared kadhai mix and saute till spices are mixed well ( I forgot to click picture with spices). Now add salt. Mix well.
- Add cashew nut paste and water. Mix well and lower the heat , cover and cook curry for 10 minutes.
- In the mean time. Heat remaining oil and butter in the pan. Add chopped veggies – onions, red and green capsicum. (You can add mushroom, baby corn too).
- And just toss on high heat till they are coated with oil and butter. Do not over cook and soften them. They should be firm and crunchy. Remove the veggies in a plate.
- Add cubed paneer in the same pan on medium heat.
- Cook golden on both sides flipping in between. Remove from heat.
- Add veggies to the simmering curry. Mix well.
- Add paneer. Mix well.
- Add kasuri methi crushed between palms and cover and cook on medium heat for 5 minutes till all the flavors are nicely absorbed. Add chopped coriander and mix well. The kadhai paneer is ready.
- Remove kadhai paneer in a serving bowl. Garnish with coriander and serve with roti, or paratha or naan or rice and enjoy.
Nutrition
Calories: 506kcal | Carbohydrates: 23g | Protein: 17g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 62mg | Potassium: 607mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1891IU | Vitamin C: 54mg | Calcium: 497mg | Iron: 3mg
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling)
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling) are the steamed dumplings made by filling the sweet coconut jaggery mixture into rice flour dough. The rice dough is soft outside and coconut jaggery mixture is juicy inside. The gluten free modak are Lord Ganesha’s favorite dish and are made of the first day of Ganpati festival as prasadam or offering to the Lord.
Ukadiche in Marathi means steamed. Hence the modak are cooked by steaming them. I have shown two ways to shape modak – with and without mold.
I personally found shaping modak easier with mold.
Modak can be even made by deep frying. I had shared the recipe of the fried modak earlier on the blog.
Besides these different recipe of laddoos and modak on blog to make during Ganesh festival are as follows:
Milk Powder Chocolate Modak /Chocolate Fudge
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Healthy Ragi Oat Churma Laddoo
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo
Friends do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling)
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling) are the steamed dumplings made by filling the sweet coconut jaggery mixture into rice flour dough. The rice dough is soft outside and coconut jaggery mixture is juicy inside. The gluten free modak are Lord Ganesha's favorite dish and are made of the first day of Ganpati festival as prasadam or offering to the Lord.
Servings: 18 modak
Calories: 202kcal
Equipment
- heavy bottom pot
- spoon
- mixing bowl with lid
- steamer or big heavy bottom pot with lid
- perforated plate
- stand
- butter paper
- plate
Ingredients
Coconut jaggery filling
- 2 cup desiccated coconut or fresh coconut, grated
- 1 cup water do not use if using fresh coconut
- 1 cup jaggery grated
- 1 tsp cardamom powder
- 1 tsp ghee clarified butter
Rice flour covering
- 2 cup rice flour fine, chawal atta
- 2 cup water
- 1/2 tsp salt
- 1 tsp ghee clarified butter
- 1/2 cup almond powdered or any nuts of your choice (optional)
Instructions
Coconut jaggery filling
- Take desiccated coconut in a pan. Roast it for a minute on medium heat.
- Add grated jaggery in it.
- Mix well on medium heat.
- Add water and cook on medium heat till jaggery melts.
- After 7-8 minutes, the jaggery will melt and the water will be absorbed well. The mixture will looks juicy. Add cardamom powder and powdered almonds (or any powdered nuts of your choice) to it. Adding nuts is optional.
- Mix well. Add ghee. Mix well.
- Remove from heat. Press and see if the mixture is pressed well and is sticky then it is done. (Do not over cook or else jaggery will cook more and harden the coconut).
- Remove in the plate the let it cool.
- Make equal balls from it. Keep aside. (You can cook the stuffing previous day and refrigerate in an airtight container).
Rice flour covering
- Put water to boil in a heavy bottom pan on high heat.
- Once the water comes to boil add salt.
- Add ghee.
- Bring water to boil.
- Switch off the heat. Add the rice flour.
- Mix well with spoon. Remove from the heat . Cover and keep aside for 5 minutes.
- After 5 minutes, remove the lid and mix well.
- Transfer the hot flour mixture in the mixing bowl or flat plate. Mix well with spoon till the mixture comes to lukewarm temperature.
- Now wet your hands and start to knead into a smooth and soft dough. Wet hands will help to handle the hot mixture.
- Knead the dough for 5-6 minutes till it smoothens and is soft. Cover and keep aside for 20 minutes to rest.
Shaping and steaming modak
- Shaping with mold- I found this method easy as comapared to shape without mold with hands. Grease the mold nicely with melted ghee.
- Take a table tennis ball size ball and smoothen it. Apply little water if needed to smoothen it.
- Now flatten it and roll it into 3-4 cm thick circle of 5 mm.
- Put gently the rolled circle into the mold. Press it gently. The circle should be kept thick.
- Now take one portion of the prepared filling and make ball of it. Press it gently on the dough in the mold. Press it.
- Now fold the edges on the top and take some more dough if needed and cover the top surface as shown. Smoothen it.
- Invert the mold and gently tap. The modak will be removed. Put it in a greased plate and similarly make remaining modak. Grease the mold everytime you shape the modak.
- Shaping without mold using hands: Take a table tennis ball size ball and smoothen it. Apply little water if needed to smoothen it. Now flatten it and roll it into 3-4 cm of around 3mm thickness.
- Start creating pleats with your index finger and thumb. Pinch the ends and make pleats as shown.
- Now take one portion of the prepared filling and make ball of it. Press it gently .
- Gently bring all the edges of pleat together. Close the top by pinching and making it pointed. Similarly make the with remaining dough. (I found shaping modak with mold easier than hands).
- Now put the perforated plate with stand in a heavy bottom pot or steamer. Place baking paper on it or banana leaves. Put modak on it and place such a way that there is enough room between two modaks).
- Cover and steam for 15 minutes on high heat.
- In the mean while heat ghee in a small bowl and add saffron strands in it. Mix well.
- Carefully remove steamed modak in a serving plate. I had used flat splatula to lift the modak and transfer it to plate.
- Pour heated ghee with saffron on it and offer to God and serve. Similarly cook the remaining modak.
- The ukadiche modak (Steamed Rice dumplings with sweet coconut filling) is ready. Serve hot modak with ghee.
- Offer the steamed modak to Bappa!! The filling of the modak looks so juicy. (The modak can be refrigerated for 3-4 days, Thaw it and steam it before serving or microwave for 10 seconds before serving).
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 94mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Coconut Peanut Chutney
Coconut Peanut Chutney is a South Indian, easy to make, gluten free and vegan chutney. This spicy chutney is made by blending roasted peanuts, roasted bengal gram, coconut, tamarind, salt, chili with water. A tempering made with oil, mustard seeds, cumin seeds, urad dal , curry leaves and chili is poured over it to make it more tasty and aromatic. The chutney is a good accompaniments with South Indian dishes such as Idli, Dosa, Uttapam, vada, Paniyaram. It can be made from all the readily available ingredients from home.
We had enjoyed this chutney with soft soft idli made using idli rava, tomato chutney and sambhar .
Recipe of different chutney on the blog:
Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney
Besan Chutney / Chickpea Flour Curry (Sauce)
Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
Sukha Lehsun Chutney (Dry Garlic Chutney)
Friends do try the recipe and share your feed back with me
Khao dilse, khilao dilse aur banao dilse…
Coconut Peanut Chutney
Coconut Peanut Chutney is a South Indian, easy to make, gluten free and vegan chutney. This spicy chutney is made by blending roasted peanuts, roasted bengal gram, coconut, tamarind, salt, chili with water. A tempering made with oil, mustard seeds, cumin seeds, urad dal , curry leaves and chili is poured over it to make it more tasty and aromatic. The chutney is a good accompaniments with South Indian dishes such as Idli, Dosa, Uttapam, vada, Paniyaram. It can be made from all the readily available ingredients from home.
Servings: 3 cup
Calories: 395kcal
Equipment
- mixer jar
- bowl
- spoon
- small pan for tempering (tadka pan)
Ingredients
- 1/2 cup coconut desiccated or freshly grated
- 1/2 cup peanut roasted and peeled
- 1/2 cup roasted bengal gram daalia
- 3 green chili
- small ball of tamarind
- 1 tsp salt
- 2 cup water
For tempering (tadka)
- 2 tbsp oil
- 1/2 tsp urad dal split black gram
- 1 tsp mustard seeds rai
- 1 tsp cumin seeds jeera
- 1/2 tsp asafoetida hing
- 2 dry red chili
- 10 curry leaves
Instructions
- Add roasted and skin removed peanuts in the mixture bowl
- Add roasted bengal gram, green chili, tamarind ball and salt.
- Add desiccated or fresh coconut.
- Add 1/2 cup of water and blend it .
- Add remaining water and blend everything to smooth paste. Add more water if needed to adjust the consistency . It shoud be a little runny than cake batter consistency.
- Remove in a bowl.
For Tempering (tadka)
- Heat oil. Add urad dal.
- Now add mustard seeds, cumin seeds. When they crackle add dry red chili, curry leaves, asafoetida. Mix well.
- Pour the hot tempering over the prepared ground chutney.
- Mix well.
- The coconut peanut chutney is ready to serve. It can be refrigerated for 3-4 days in an airtight container or freezed for 15 -20 days..
- I had served the coconut peanut chutyney with tomato chutney , sambhar and soft soft idli made from idli rava for a complete meal.
Nutrition
Calories: 395kcal | Carbohydrates: 29g | Protein: 12g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 943mg | Potassium: 256mg | Fiber: 13g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 73mg | Calcium: 112mg | Iron: 3mg
Tomato Chutney
Tomato Chutney is a South Indian, easy to make, gluten free and vegan chutney. This spicy and tangy chutney is a good accompaniments with South Indian dishes such as Idli, Dosa, Uttapam, vada, Paniyaram. It can be made from all the readily available ingredients from home.
We had enjoyed this chutney with soft soft idli made using idli rava, coconut peanut chutney and sambhar .
Recipe of different chutney on the blog:
Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney
Besan Chutney / Chickpea Flour Curry (Sauce)
Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)
Sukha Lehsun Chutney (Dry Garlic Chutney)
Friends do try the recipe and share your feed back with me
Khao dilse, khilao dilse aur banao dilse…
Tomato Chutney
Tomato Chutney is a South Indian, easy to make, gluten free and vegan chutney. This spicy and tangy chutney is a good accompaniments with South Indian dishes such as Idli, Dosa, Uttapam, vada, Paniyaram. It can be made from all the readily available ingredients from home.
Servings: 2 cup
Calories: 221kcal
Equipment
- pan
- spatula
- plate
- small pan for tempering (tadka)
- spoon
- mixer grinder
Ingredients
- 2 tsp oil
- 1 tbsp urad dal split black gram
- 1 tbsp chana dal bengal gram
- 5 dry red chili I had used kashmiri red dry chili. It gives nice red colour and are not spicy
- 2 garlic chopped
- 1/2 inch ginger chopped
- small ball of tamarind
- 1 tsp salt
- 3/4 cup water
For tempering (tadka)
- 2 tbsp oil
- 1/2 tsp urad dal
- 1 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/2 tsp hing
- 2 dry red chili
- 10 curry leaves
Instructions
- Heat oil in a pan on medium heat. Add urad dal, chana dal, broken dry red chili, chopped ginger and garlic..
- Saute for couple of minutes. Add chopped onions. Saute on medium heat.
- Add chopped tomatoes. Mix well.
- Add salt.
- Saute till everything is soft and mushy.
- Add tamarind ball. Saute for half minute.
- Remove in a plate and let the mixture get cooled at room temperature.
- Transfer the cooled mixture in a mixture jar.
- Blend once .
- Now add water and blend again till everything is ground to fine paste or smooth.
- Remove the ground chutney in the bowl.
For Tempering (Tadka)
- Heat oil. Add urad dal.
- Now add mustard seeds, cumin seeds. When they crackle add dry red chili, curry leaves, asafoetida. Mix well.
- Pour the hot tempering over the prepared ground chutney.
- Mix well.
- The tomato chutney is ready to serve.
- I had served the tomato chutney with coconut peanut chutney, sambhar and soft soft idli made from idli rava for a complete meal. The chutney can be refrigerated for 3-4 days in an airtight container and can be freezed upto one month.
Nutrition
Calories: 221kcal | Carbohydrates: 10g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 1171mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 102mg | Calcium: 47mg | Iron: 1mg
Mint (Phudina) Missi Roti
Mint (Phudina) Missi Roti is a delicious , healthy North Indian flatbread. The dough is made of whole wheat flour, chick pea flour, spices and mint and coriander leaves. it is then pan fried with oil, ghee or butter and served. It tastes best on its own and can be enjoyed with a cup of tea or raita or yogurt , or pickle for breakfast and or can be served with the curry of your choice.
I had shared with you earlier the recipe of Peas, Methi, Mint, Coriander Missi Roti (Paratha) / Flatbread on the blog.
You can also add chopped onions, green chili with mint and coriander leaves for a delicious variation of missi roti.
The proportion of wheat flour : chick pea flour can be adjusted as per your choice. I prefer adding them in equal proportion.
I had served mint missi roti with paneer cheese ghotala and salad for a complete dinner.
Do try this delicious recipe and share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Mint (Phudina) Missi Roti
Mint (Phudina) Missi Roti is a delicious , healthy North Indian flatbread. The dough is made of whole wheat flour, chick pea flour, spices and mint and coriander leaves. it is then pan fried with oil, ghee or butter and served. It tastes best on its own and can be enjoyed with a cup of tea or raita or yogurt , or pickle for breakfast and or can be served with the curry of your choice.
Servings: 12 roti
Calories: 123kcal
Equipment
- mixing flat bowl or dish
- rolling board
- rolling pin
- flat pan
- spatula
- spoon
- plate
Ingredients
- 1 cup chick pea flour besan
- 1 cup whole wheat flour
- 1/2 cup mint washed and finely chopped
- 1/4 cup coriander washed and finely chopped
- 1 tbsp oil
- 1 tsp ajwain carom seeds, rubbed between palms
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1/4 tsp asafoetida hing
- salt to taste
- 6 tsp ghee clarified butter, to apply on missi roti
- wheat flour for dusting
Instructions
- In a mixing bowl add whole wheat flour, chick pea flour, ajwain seeds, turmeric powder, red chili powder, asafoetida, salt, 1/2 tbsp oil. (I forgot to add turmeric in this step and have added later).
- Mix well and add mint and coriander leaves.
- Mix well.
- Gradually add little by little water and mix well.
- Bring all dough together and knead into a semi stiff dough.
- Add remaining oil .
- Knead and smoothen the dough. Cover and keep aside for 30 minutes.
- The white spots will appear on the dough. Dough has rested well.
- Divide the dough into equal portions.
- Take one portion. Roll into a ball and flatten on the rolling board. Dust with wheat flour.
- With the help of rolling pin roll into 10 cm diameter circle of 2mm thickness.
- Gently lift the rolled circle and put on the heated flat pan or tava on medium heat.
- When the bubbles appear flip the roti on another side with flat spatula.
- Press and cook and flip on another side. Press and cook flipping in between on medium to high heat till golden brown spots appear.
- Apply around 1/2 tsp ghee on the top surface.
- The mint missi roti is ready. Remove it on the plate and serve hot.
- Similarly make the remaining mint missi roti and serve with curry of your choice. It can be simply enjoyed with tea in the morning breakfast or can be enjoyed with raita or yogurt and pickle.
- I had served mint missi roti with paneer cheese ghotala.
Nutrition
Calories: 123kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 20mg | Potassium: 357mg | Fiber: 3g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 3mg
Paneer Cheese Ghotala
Paneer Cheese Ghotala is a vegetarian version of the popular Surati (Surat in Gujarat, India) style street food made with eggs. Here the grated paneer is cooked in the onions, tomatoes, garlic, green chili, and spices with butter and cheese . Butter and cheese adds taste and richness to the dish. This gluten free dish can be served hot with paratha, roti or bread or pav. The name ghotala – since different styles of cooked eggs -( boiled, scrambled and half fry), are used to cook. The street food version uses a big flat pan to cook the dish known as tava -the one commonly used to cook pav bhaji. We are using paneer and cheese to make the ghotala. The dish is buttery, cheesy and very tasty and enhances the tastes of the spiced scrambled paneer.
I had used regular garlic but use fresh green garlic if possible. Fresh garlic has good aroma and gives and good flavor to the dish. If you do not have pav bhaji masala just add the normal garam masala.
I had served paneer cheese ghotala with mint missi roti.
Friends do make this recipe for your loved ones and I am sure they will enjoy it. Do not forget to share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Paneer Cheese Ghotala
Paneer Cheese Ghotala is a vegetarian version of the popular Surati (Surat in Gujarat, India) style street food made with eggs. Here the grated paneer is cooked in the onions, tomatoes, garlic, green chili, and spices with butter and cheese . Butter and cheese adds taste and richness to the dish. This gluten free dish can be served hot with paratha, roti or bread or pav. The name ghotala – since different styles of cooked eggs -( boiled, scrambled and half fry), are used to cook. The street food version uses a big flat pan to cook the dish known as tava -the one commonly used to cook pav bhaji. We are using paneer and cheese to make the ghotala. The dish is buttery, cheesy and very tasty and enhances the tastes of the spiced scramble
Servings: 8 people
Calories: 350kcal
Equipment
- chopper or knife or grater
- heavy bottom flat pan with lid
- spatula
Ingredients
- 600 g paneer grated, cottage cheese. Keep some aside for garnishing.
- 2 onion
- 2 green chili or as per spice level needed
- 5 garlic If you have fresh green garlic use it . Use white of garlic for grinding and green leaves at the end along with coriander. It will enhance the taste and aroma of the dish.
- 3 tbsp oil
- 2 tbsp butter or more if you prefer
- 1 tsp cumin seeds jeera
- 1 tbsp ginger garlic green chili paste
- 1 green capsicum finely chopped
- 6 tomato crushed
- 1 tsp red chili powder or as per spice level needed
- 4 tsp coriander cumin powder dhania jeera powder
- 1/2 tsp turmeric powder haldi
- 2 tsp pav bhaji masala
- 1/2 tsp garam masala
- 2 tbsp kasuri methi dry fenugreek leaves
- 3 cheese slices or 1/4 cup cheddar grated, or 2 amul cheese cubes . I had used low fat cheese slices. Cut few strips of cheese slices and keep aside for garnishing.
- 1/4 cup coriander washed and finely chopped. keep few leaves aside for garnishing.
- 2 cup water
- salt to taste
Instructions
- In a chopper or pull string chopper add onions, garlic and green chili and finely chop them.
- Remove the chopped onion mixture in a bowl and keep aside.
- Heat oil in a pan. Add 1 tbsp butter.
- Add cumin seeds and let they crackle. Add ginger garlic chili paste.
- Saute till the raw smell of ginger garlic goes away.
- Add the finely chopped onion green chili. (You can skip green chili if you want less spicy)
- Saute till the onions become translucent and soft.
- Add the crushed tomatoes. (I had crushed them in chopper. So they are coarsely crushed and not smooth). Mix well and cover and cook on medium to high heat till the water from tomatoes in dried). It will take around 7-8 minutes.
- Add chopped capsicum. Mix well and cook till capsicum softens.
- Add spices – turmeric powder, red chili powder, coriander cumin powder, pav bhaji masala. Saute everything well. Add little water if the mixture is dried and spices are getting burnt.
- Take kasuri methi and crush between palms and add. Mix well .
- Add grated paneer and salt .
- Mix well.
- Add water and cheese. (I had used low fat cheese slices). Mix well till cheese is melted.
- Add butter.
- Cover and simmer on low to medium heat for 5 – 7 minutes. The oil will start to float on top.
- Add garam masala. Mix well.
- Add coriander.
- Mix well . Paneer cheese ghotala is ready to serve.
- Remove the paneer cheese ghotala in a serving bowl. Garnish with coriander or green garlic leaves, grated paneer, and strips cheese slices. Serve it hot with paratha, missi roti, pav, bread and salad and enjoy!!
- I had served paneer cheese ghotala with mint missi roti and sliced onions and cucumber for a complete dinner.
Nutrition
Calories: 350kcal | Carbohydrates: 14g | Protein: 14g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 112mg | Potassium: 638mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 71mg | Calcium: 479mg | Iron: 4mg
Adadiya Pak With Jaggery (Black Gram Fudge)
Adadiya Pak With Jaggery (Black Gram Fudge) is a traditional, protein rich , gluten free , sweet made in Gujarat (Kathiyawad) during winters. The equal portion of urad dal and ghee is roasted till golden. Edible gum, spices like ganthoda, dry ginger, nutmeg, cardamom are added to give warmth to the body. Coconut and nuts are added to make the sweet more nutritious. Jaggery equal to the flour is added as a sweetener and the mixture is then set and cut into pieces and served .
Adadiya pak is made during winters. The spices in it keeps gives you warmth. Urad dal is protein rich , and nuts add the nutritional value to the dish. The adadiya pak can be made with sugar syrup or jaggery. I prefer jaggery as it is healthy option and also easy to make.
The process of dhabo devo (to set the flour with ghee and milk mixture and then sifting it to give a coarse texture) is very important. It gives a nice coarse and grainy texture to the dish. The adadiya pak will not stick to your mouth with this process.
The ratio of flour :ghee: jaggery is equal.
Friends please do try this healthy recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Adadiya Pak With Jaggery (Black Gram Fudge)
Adadiya Pak With Jaggery (Black Gram Fudge) is a traditional, protein rich , gluten free , sweet made in Gujarat (Kathiyawad) during winters. The equal portion of urad dal and ghee is roasted till golden. Edible gum, spices like ganthoda, dry ginger, nutmeg, cardamom are added to give warmth to the body. Coconut and nuts are added to make the sweet more nutritious. Jaggery equal to the flour is added as a sweetner and the mixture is then set and cut into pieces and served .
Servings: 50 pieces
Calories: 204kcal
Equipment
- bowl
- sieve
- flat plate
- heavy bottom pan
- spatula
- grinder
- knife
- big tray or deep flat plate
- spoon
Ingredients
Dhabo devo (making coarse urad flour texture)
- 500 g urad flour around 3 cup , split black gram flour
- 4 tbsp ghee melted, clarified butter
- 4 tbsp milk
Making adadiya pak
- 500 g ghee melted, clarified butter , around 3 cups
- 500 g jaggery grated, I had used natural jaggery, around 3 cups
- 1 cup desiccated coconut
- 100 g edible gum
- 1/4 cup almond powdered
- 1/4 cup cashew nut powdered
- 1/4 cup walnut powdered
- 1/4 cup pistachio powdered
- 2 tbsp ganthoda
- 2 tsp dry ginger powder soonth
- 2 tsp cardamom powder elaichi
- 1 tsp mixed spice or cinnamon
- 1 tsp nutmeg powder jaiphal
- 2 tbsp almond sliced
- 2 tbsp cashew nut sliced
- 2 tbsp pistachio sliced
Instructions
Dhabo devo (making coarse urad flour texture)
- Take melted ghee in a bowl.
- Add milk to it.
- Mix well.
- Add the ghee milk mixture to the urad dal flour.
- Mix well.
- Rub between the palms so that the flour resembles like bread crumbs.
- Press the mixture with palms and cover and keep it aside for 30 minutes. (This process is known as "dhabo devo'". It helps to make flour crumbly and coarse).
- After 30 minutes take a big hole sieve as shown. Put the pressed mixture into the sieve and break down the big lumps with your hands and sieve the mixture by pressing in between. (For making it easier you can also grind the mixture into a mixture grinder).
- The sieved mixture will look grainy and coarse as shown.
Making adadiya pak
- Put the edible gum into a mixture jar.
- Grind it to a coarse powder. Keep aside.
- In a big heavy bottom pan, heat the melted ghee on medium heat.
- Add the sieved urad flour into it.
- Mix and cook in medium heat for 7-8 minutes.
- After 7-8 minutes the mixture will start becoming light and bubbly.
- Add the crushed edible gum into it. (Usually in many recipes the gum is deep fried first in the hot ghee and then crushed). I am adding the crushed edible gum into the hot flour and ghee mixture. The gum will cook in the heat and become crunchy.
- Mix well and cook on medium heat further stirring in between.
- After 20 minutes, the mixture has become very light and starting getting golden. Cook further on medium heat stirring continuously.
- After 30 minutes of cooking on medium heat, the mixture has become nice brown in colour. The gum is also cooked and mixture looks grainy.
- Add 2-3 tbsp of water one tbsp at a time.
- As you add water the mixture will rise. Stir and cook on medium heat.
- Now add powdered dry nuts (almonds, cashew nut, walnut, pistachio) , desiccated coconut. Mix well.
- The mixture will thicken. Cook for couple of minutes on medium heat. Add spices – ganthoda powder, dry ginger powder, nutmeg powder, mixed spice powder, cardamom powder.
- Mix everything well.
- Cook for further 10 minutes on medium heat or till the ghee comes out and releases from the side as shown.
- Remove the vessel from the heat and let it cool for 2-3 minutes. Now add the grated jaggery.
- Mix well. The jaggery will melt.
- And mixture will come together.
- Pour the mixture on the greased tray or deep plate. Spread it evenly and smoothen the surface with a greased flat bowl as shown.
- The mixture is spreaded and smoothened well.
- Spread the sliced nuts over the spreaded mixture. Press it with a bowl. Keep it aside for 4-5 hours to set.
- After the mixture is set cut into pieces as per your choice with a sharp knife.
- I had also kept some mixture aside and shaped them like small mountains the traditional way.
- Garnish with sliced cashew nut. Let it set for 4-5 hours .
- The healthy adadiya with jaggery are ready to serve.
- Enjoy the adadiya pak with jaggery as a breakfast with a cup of hot milk or tea or can be enjoyed as a sweet treat with lunch or dinner everyday in winters. Store the adadiya pak at room temperature in an airtight container for a month and regulary have one piece to keep you warm in winters.
Nutrition
Calories: 204kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 3mg | Potassium: 42mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Kesar Badam Puri / Saffron Almond Cookie
Kesar Badam Puri / Saffron Almond Cookie is a gluten free, flourless, eggless , easy to make sweet made with powdered almonds, milk, cardamom and saffron. Saffron gives nice flavor and bright colour to the puri. The puri can be made and stored in the air tight container for 8-10 days . Enjoy it any time of the day!!
I had shared with you all earlier on the blog the recipe of the Kaju Badam Puri (Gluten Free Cashewnut Almond Cookies) . The recipe showed the detailed steps of making almond meal or powdered almonds at home by blanching, peeling , drying and crushing them. I have used store brought almond meal for the recipe I am sharing today. You can however make at home followi ng the previous recipe shared.
The thumb rule is use half quantity of powdered sugar to whatever amount of powdered almonds you use . Add milk gradually to knead into a stiff dough then.
Friends I had made this recipe for the Janmashthami festival and my family loved it. Please do try it and share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Kesar Badam Puri / Saffron Almond Cookie
Kesar Badam Puri / Saffron Almond Cookie is a gluten free, flourless, eggless , easy to make sweet made with powdered almonds, milk, cardamom and saffron. Saffron gives nice flavor and bright colour to the puri. The puri can be made and stored in the air tight container for 8-10 days . Enjoy it any time of the day!!
Servings: 35 cookie
Calories: 79kcal
Equipment
- flat big plate or dish for kneading
- spoon
- butter paper x 4
- rolling pin
- Baking tray
- cookie cutter or anything to cut round 1 big and another small in size
- spatula
Ingredients
- 3 cup almond meal I had used store brought almond meal . You can make at home by soaking almonds in warm water. Remove the skin. Dry them thoroughly with kitchen towel. Then crush them with mixer grinder. You can see detail steps of it in the recipe of kaju badam puri that I had shared earlier on the blog.
- 1.5 cup powdered sugar I had used raw sugar
- 2 tbsp warm milk Use a little more if you need.
- 2 tsp saffron
- 1 tbsp ghee
- 2 tsp cardamom powder elaichi
Instructions
- Take warm milk and add saffron to it. Mix it well. In a mixing plate add almond meal, powdered sugar, cardamom powder .
- Mix the dry ingredients well . Add the saffron milk in it. Start to knead into a stiff dough. Add a little milk more if needed. (To make vegan add almond milk in place of regular milk ).
- The dough is kneaded. Apply ghee. (To make vegan add coconut oil in place of ghee).
- Smoothen the dough. Divide into 4 parts.
- Take one part and roll into a ball. Place on a butter paper and flatten it. (You can also use greased plastic sheet in place of butter paper) .
- Put other butter paper over it and roll it to 5 mm thickness with a rolling pin. With the help of cutter, cut into different shapes as per your choice. I had used round cookie cutter of 3 cm diameter . With the help of small cutter cut the left over part.
- Place the cut puris / cookies on the baking tray lined with butter paper.
- Bake in pre heated oven at 180 C for 5 minutes. Remove the tray and let puris/ cookies cool for 5-8 minutes. This is very important as the puri will flip well without breaking. Gently flip the puri on the other side with the help of spatula. Put again in the oven and bake for 5 more minutes. Do not over cook or else they will become chewy and hard. The puri will be soft. Cool it completely. They will become firm on cooling. Serve the puri or store in an airtight container for 8-10 days at room temperature or refrigerate for 20-25 days.
- Kesar Badam Puri / Saffron Almond Cookie are ready to serve. They are very yummy.
Nutrition
Calories: 79kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk is a variation to the popular Rasmalai – a traditional Indian sweet from the state of Bengal. Here the soft cottage cheese (chenna) is shaped into small grape size balls (angur) instead of disc like in rasmalai . It is then first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The anguri rabri is a popular gluten free Indian sweet in and is served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, or Holi.
Grape is known as angur in Hindi. Since the chenna balls in the recipe are shaped into grape size , the name is angur rabdi.
The method of making anguri rabdi is very similar to rasmalai. Here the chenna is shaped into small balls in place of disc.
If you want saffron flavored anguri rabdi then add saffron while kneading chenna and also add more saffron while thickening milk to give a nice bright yellow colour.
I had made this recipe for the festival of Janmasthami 2021 and everyone in my house loved it.
I had shape the chenna balls around 1/2 inch diameter size and then cooked. However you can shape them more small grape size as per your choice and convenience of cooking. The balls will double in size after cooking so be careful not to shape them big before cooking.
The soft juicy chenna / cottage cheese balls are perfectly soaked in the flavored milk and every bit of it tastes divine. The anguri rabdi is best when served chilled.
I had already shared the recipe of making rasmalai earlier on the blog.
Friends do try this recipe and please share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk
Anguri Rabdi (Rabri) /Cottage Cheese Balls In Thickened Milk is a variation to the popular Rasmalai – a traditional Indian sweet from the state of Bengal. Here the soft cottage cheese (chenna) is shaped into small grape size balls (angur) instead of disc like in rasmalai . It is then first soaked in sugar syrup and then in sweet and thick milk that is flavored with saffron and cardamom. It is served chilled with chopped nuts. The anguri rabri is a popular gluten free Indian sweet in and is served in weddings, birthday parties or enjoyed during festivals such as Diwali, Janmasthami, or Holi.
Servings: 14 people
Calories: 353kcal
Equipment
- heavy bottom pan x 2 (one with lid)
- spatula
- strainer
- bowl
- cotton cloth
- spoon
- flat mixing plate
- plate
- slotted spoon
Ingredients
To make chenna, knead and make round balls (angur)
- 2 l full fat milk
- 2.5 tbsp lemon juice
- 2 tsp cornflour an extra tsp if needed
- 4 cup water
- oil to grease the palms while makin round angur or balls from chenna
Making Sugar Syrup and soaking chenna round balls (angur)
- 2 l water
- 2 cup sugar I have used raw sugar. It makes the chenna disc brownish in colour. (for bright colour use white sugar)
- 5 cardamom pods
Making Flavored Milk and soaking prepared chenna round balls (angur)
- 2 l full fat milk
- 3/4 cup sugar I have used raw sugar. You can use white sugar and adjust the amount of sugar as per the sweetness desired.
- 1 tsp cardamom powder elaichi
- 1/4 tsp saffron strands kesar
- 2 tbsp almonds sliced to garnish
- 2 tbsp pistachio slices to garnish
- 2 tbsp cashew nut sliced to garnish
- saffron strands to garnish, (optional)
- rose petals to garnish, (optional)
Instructions
To make chenna, knead and make round grape size balls (angur) – I could make around 42 angur of small 1/2 inch diameter ball size. you could make around 60 angur if you make small grape size balls from chenna.
- Put 1/4 cup of water in a heavy bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- After 7-8 minutes milk will come to a boil.
- Remove the pot from the heat and keep aside for a couple of minutes. Then gradually add lemon juice to it and mix.
- The milk has start to curdled. Add little more lemon juice.
- Wait for further 5 minutes till the entire milk is curdled well..
- Now place the soft cotton cloth or muslin cloth on the strainer in a bowl. Drain the curdled milk in it. Keep aside the strained liquid. It is whey and is very nutritious. Use it to knead the dough, or make soup, kadhi or dal. Put the strainer with cheese cloth in another bowl and pour 2-3 cup of fresh water on it to remove the sourness of the lemon.
- Spread with hands and wash with the fresh water.
- Now brings the edges of the cloth together and squeeze out the excess liquid from it. Squeeze tightly and place on the strainer with the bowl and keep it aside for 30 minutes to remove the excess liquid. (In the meantime prepare sugar syrup as shown below in the instructions).
- After 30 minutes, open the cloth, the excess liquid is removed and chenna is ready.
- Remove the chenna in a flat plate and crumble it with hands
- Now with the help of your palm press and knead the chenna for 10 minutes till it is smooth.
- Add cornflour. Mix well and knead it till the everything is mixed well.
- The kneaded chenna will come together and looks like dough.
- Now grease your palms with oil or ghee . (I found oil for easy option to roll and smoothen the balls). Divide the dough into very small portions and roll into 1/2 inch diameter balls . I could make around 42 of them with this size. If you roll into smaller grape size then you could make around 60-65 of them. The balls will rise and become double in size after cooking in sugar syrup so shape accordingly. Also the balls should be crack free and rolled very smooth. Make all the balls and keep it ready.
Making Sugar Syrup and soaking chenna round balls (angur)
- Take sugar, cardamom pods, and water in a heavy bottom pot. Mix well.
- Keep on high heat to boil. Stir in between.
- The mixture will start to boil after 7-8 minutes. Let it boil for further 10 minutes. The sugar syrup is ready.
- Now put the prepared balls (angur ) one by one gently into it. (If your pot is small then cook the balls in two batches).
- Cover and cook for 15 -20 minutes on high heat or till the balls are doubled in size and cooked properly.
- After 15 – 20 minutes , the balls are doubled in size and cooked well.
- They are look cooked, double in size and spongy. (Since I have used raw sugar,the colour of the cooked balls in brownish and not pure white. If you want white colour then use white sugar to make sugar syrup. However raw sugar is a much better option towards the refined white sugar if colour is not a problem). Cover the balls in the syrup and keep aside for 2-3 hours. They will absorb the sugar syrup. We can cook the milk or rabri till the angur or balls are soaking in the syrup.
Making Flavored Milk and soaking prepared chenna round balls (angur)
- Put water in a heavy and broad bottom pot.
- Add milk in it and bring it to boil on medium heat. Stir in between to prevent sticking at the bottom.
- The milk will come to a boil after 7-8 minutes. Now put the heat to high and boil the milk stirring in between. Mix well and boil the milk for 10 minutes on high heat stirring in between.
- Scrape the cream on the edges of the vessel in between with the spatula. Boil the milk further for 5 minutes on high heat. Add saffron in it.
- Once the milk is boiled and reduced to half add sugar. (I have added raw sugar. You can add white sugar and also adjust the amount of sugar as per your taste).
- Add cardamom powder . Mix well. Boil for 5 minutes more on high heat stirring the milk and scraping the cream in between. Switch off the heat.
- The flavored thickened milk (rabri) for anguri rabri is ready. Keep it aside to cool. Stir with a spoon to avoid the formation of the layer of the cream on it. Cool the milk completely. Keep it in fridge for 2-3 hours to chill.
- Take the soaked angur or balls. Remove one from the syrup. Squeeze out the excess syrup from it by pressing between the fingers . Press gently to prevent from breaking. Put in a plate. Similarly remove syrup from the remaining balls.
- Arrange the squeezed balls in a deep tray or plate.
- Pour the chilled thickened milk or rabri on them. Mix gently so that all the balls are soaked in the milk. Refrigerate further for 3-4 hours so that the balls are soaked and absorb the milk well. The anguri rabri is ready to serve.
- Gently remove the angur (balls) in a serving bowl and pour the thickened milk (rabri) over them. Garnish with chopped almonds, pistachio, cashew nuts, saffron, rose petals and serve chilled. Enjoy the anguri rabri refrigerated for 3-4 days in the air tight container.
- Enjoy anguri rabri as chilled dessert after food or serve it as a sweet in your thali with roti, subji, dal, rice and salad.
Nutrition
Calories: 353kcal | Carbohydrates: 55g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 134mg | Potassium: 421mg | Fiber: 1g | Sugar: 54g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 1mg
